1/2 kg of fine pumpkin slices
1 whole chicken with skin and bones
1 sprig of salt
1 mashed garlic clove
1 carrot cut in half
1 onion cut in half
2 liters of water
1 grated onion
2 tablespoons of butter
100 ml of dry white wine
1 tablespoon of wheat flour
1 cooked rice skimmer
1 tablespoon of grated Parmesan cheese
1/2 kg of fine pumpkin slices
1 whole chicken with skin and bones
1 sprig of salt
1 mashed garlic clove
1 carrot cut in half
1 onion cut in half
2 liters of water
1 grated onion
2 tablespoons of butter
100 ml of dry white wine
1 tablespoon of wheat flour
1 cooked rice skimmer
1 tablespoon of grated Parmesan cheese
Place the chicken, salt, garlic, carrot, onion, and water in a pot
Cook until the broth is reduced by half
Strain and reserve the broth
Sauté the grated onion in butter, add pumpkin, and cook for 5 minutes
Add the chicken broth and white wine
Simmer
Sprinkle wheat flour over the mixture and stir until thickened
Combine hot cooked rice with the pumpkin mixture and add grated Parmesan cheese
Stir delicately and let rest for 3 minutes
Garnish with green leaves and whole onions on the plate.
